Strawberry Tanghulu is a dazzling dessert that takes the simple pleasure of fresh strawberries and elevates them with a sparkling, glassy candy shell. This iconic treat, made famous by Chinese street vendors, is all at once crunchy, juicy, and beautifully sweet – a showstopper for guests and an absolute delight for anyone with a sweet tooth. Whether you’re hosting friends or just want to brighten up your afternoon, Strawberry Tanghulu brings a sense of fun and a burst of color wherever it appears.
Ingredients You’ll Need
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Strawberry Tanghulu:
- 1 pound fresh strawberries, hulled
- 2 cups granulated sugar
- 1 cup water
- bamboo skewers
How to Make Strawberry Tanghulu
Step 1: Skewer the Strawberries
Start by gently hulling your strawberries and threading three to four onto each bamboo skewer. Take your time with this step – lining them up neatly means each skewer will be a little work of art. Make sure the berries are dry, as any moisture can affect the candy coating later.
Step 2: Prepare the Sugar Syrup
In a clean, medium saucepan, combine granulated sugar and water. Place the pan over medium-high heat. Resist the urge to stir; just let the mixture do its thing as the sugar dissolves and the syrup starts to bubble. Carefully watch as it heats, using a candy thermometer to monitor until it reaches 300°F or 150°C – this is the famous hard crack stage that gives Strawberry Tanghulu its signature crunch.
Step 3: Dip the Skewered Strawberries
Once your syrup has hit temperature, it’s showtime! Quickly and carefully dip each skewer into the hot syrup, turning gently to coat the berries in a thin, even layer. Let the excess drip off, then lay the skewers on a parchment-lined baking sheet to cool and harden. Work briskly here – the syrup sets fast!
Step 4: Let the Candy Shell Harden
Allow your Strawberry Tanghulu skewers to rest for a few minutes. You’ll start to see the magic as the shell turns clear and glossy. Once they’re fully hardened, they’ll be ready to enjoy with a satisfyingly audible crunch.
Step 5: Serve Fresh and Enjoy!
For the very best experience, serve Strawberry Tanghulu as soon as the shell is crisp. The contrast of the crackly candy coat and bursting, juicy berries is absolutely irresistible. Don’t be surprised if they disappear within minutes!
How to Serve Strawberry Tanghulu
Garnishes
Strawberry Tanghulu already sparkles on its own, but if you’re dressing up a platter for guests, add a few mint leaves or a dusting of powdered sugar around the edges. Edible flowers also bring a gorgeous pop of color for a truly dazzling presentation.
Side Dishes
Pair your Strawberry Tanghulu with small bowls of vanilla ice cream, a creamy yogurt dip, or even a platter of mixed candied fruits. These options balance the intense sweetness of the candy shell and offer a fun tasting experience for everyone.
Creative Ways to Present
Have fun displaying your Strawberry Tanghulu! Arrange the skewers upright in a vase for a “candy bouquet,” line them up along a mirrored tray for extra sparkle, or serve with tiny flags on each skewer for a festive touch. Setting the mood is as much a part of this treat as making it.
Make Ahead and Storage
Storing Leftovers
While Strawberry Tanghulu is at its peak when fresh, you can keep leftovers for up to a day at room temperature, uncovered or very lightly covered to avoid trapping moisture. Too much humidity makes the candy shell sticky, so pick a dry spot in your kitchen.
Freezing
Freezing is not recommended for Strawberry Tanghulu, as both the strawberry texture and the candy shell can be compromised. The sugar coating may melt or become tacky after thawing, and the strawberries lose their firmness.
Reheating
Since Strawberry Tanghulu is best enjoyed cold and crisp, reheating isn’t necessary or ideal. If the shell loses its crunch, it’s better to make a fresh batch rather than trying to restore the original texture through heat.
FAQs
Can I use other fruits besides strawberries for Tanghulu?
Absolutely! Strawberry Tanghulu is delicious, but grapes, blueberries, kiwis, or even small pieces of mandarin orange make great alternatives for this candying technique – just adjust skewer size to fit!
Is a candy thermometer necessary for this recipe?
While a candy thermometer ensures you hit the precise hard crack stage, you can test the syrup by dropping a bit into cold water; if it instantly hardens and cracks, you’re good to go. For consistent results with Strawberry Tanghulu though, a thermometer is your best friend.
Why did my sugar coating turn sticky instead of crisp?
This usually means the syrup didn’t reach the correct temperature, or there was too much moisture in the strawberries or atmosphere. For shiny, crunchy candy, make sure your syrup gets all the way to 300°F and your berries are completely dry before dipping.
Can I make Strawberry Tanghulu in advance for a party?
You can prepare Strawberry Tanghulu a few hours ahead, but for optimal texture, serve them the same day. The candy shell is best when freshly hardened, so try to time your batch close to serving time.
How do I prevent the sugar syrup from hardening before I’m finished dipping?
If you notice the syrup thickening, simply return the pan to gentle heat for a few moments to liquefy it again. Work briskly and have your strawberries skewered and ready before you start candying to make the process smooth and fun.
Final Thoughts
If you’ve never tried making Strawberry Tanghulu at home, you’re in for such a joyful surprise! This treat captures the best of both candy and fruit, and it’s a truly fun, shareable dessert that always turns heads. Gather your ingredients, grab your favorite skewers, and treat yourself (and your loved ones) to some homemade sparkle – you’ll be returning to this snack again and again!
Print
Strawberry Tanghulu Recipe
- Total Time: 20 minutes
- Yield: 6 skewers 1x
- Diet: Vegetarian
Description
Learn how to make Strawberry Tanghulu, a delightful Chinese street food featuring sugar-coated strawberries on skewers. This sweet treat is perfect for a fun and tasty dessert.
Ingredients
Strawberry Tanghulu:
- 1 pound fresh strawberries, hulled
- 2 cups granulated sugar
- 1 cup water
- bamboo skewers
Instructions
- Prepare Strawberries: Thread strawberries onto bamboo skewers, 3–4 per skewer, and set aside.
- Make Sugar Syrup: In a medium saucepan, combine sugar and water. Heat over medium-high heat without stirring until the mixture reaches 300°F (150°C) on a candy thermometer (hard crack stage).
- Dip Strawberries: Immediately dip each skewer of strawberries into the syrup, turning to coat evenly. Let any excess drip off, then place skewers on a parchment-lined baking sheet to harden.
- Serve: Serve as soon as the coating is crisp.
Notes
- Work quickly when dipping strawberries, as the syrup hardens fast.
- If the syrup begins to thicken in the pan, briefly reheat to restore fluidity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Candy-Making
- Cuisine: Chinese
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 45 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
